May 22, 2023| By

Greek Cucumber Salad

Prep Time: 15 minutes
Skip to recipe

This Greek cucumber salad is a harmonious blend of refreshing flavors and textures. Picture a refreshing salad bursting with luscious cherry tomatoes, juicy cucumbers, briny olives, and freshly chopped dill and mint for a delightful medley of Mediterranean flavors. With each bite, you'll be transported to the sunny shores of Greece, indulging in a delightful combination of ingredients that awaken your taste buds.

More salad recipes! Restaurant Style House Salad and Seafood Salad

up close photo of greek cucumber salad in a bowl with a spoon.
Jump to:

Why You'll Love this Salad Recipe!

  • Quick and Easy - everything comes together in 15 minutes or less! 
  • Loaded with fresh vegetables - this easy Greek cucumber salad recipe is loaded with healthy ingredients that are packed full of flavor! Crisp cucumbers, fresh tomatoes, black olives, red onions, fresh herbs, and topped with a homemade Mediterranean dressing and fresh feta - this salad has so much flavor! 
  • Perfect summer dish! I love making this for summer barbecues as an easy side dish. It's the perfect way to use up all of the delicious fresh produce that summer has to offer! 
  • No cooking! ​Forget preheating the oven or using the stove, no cooking is required for this easy salad recipe!

Key Ingredients 

ingredients to make greek salad on a tray - cucumbers, red onion, tomatoes, fresh herbs, olive oil, avocado, lemons, and feta cheese.

English Cucumber - be sure to use fresh cucumbers that are nice and crisp! I like to use English cucumbers because you don't have to worry about removing the seeds. I love a simple salad and this is the perfect ingredients to keeping things easy!

Avocado - no this isn't your authentic Greek salad ingredient, but it adds so much texture to the salad! Simply omit if you're not a fan! 

Cherry or Grape Tomatoes

Red Onion - slice your onions are finely as possible! 

Olives - I used a mix of green and black olives. Green olives are a bit saltier than black olives, while the black olives are a bit more oilier and smoother in flavor. Mixing the two gives this classic Green salad a nice balance of flavor. You can also use kalamata olives - whatever kind you use, make sure that you get pitted olives! 

Fresh herbs - you'll want to use fresh basil, fresh dill, and fresh oregano - fresh is the way to go for this recipe. It's what brings that bright Mediterranean flavor and adds a burst of freshness!

Feta Cheese - tangy feta cheese is essential for this chopped salad. Sprinkle small pieces of feta on top for flavor in every bite! 

Greek Salad Dressing

  • Fresh lemons - I love fresh lemon juice as opposed to the bottled stuff. Use fresh lemons 
  • Extra Virgin Olive Oil - be sure to use a quality olive oil that's cold pressed.
  • Fresh Garlic - diced the garlic as finely as possible!
  • Red Wine Vinegar 
  • Honey - just a touch of honey balances out all of the citrus and herbacious flavors.

​Variations and Substitutions 

  • Add more veggies! Try adding diced bell pepper, roma tomatoes, pepperoncini peppers, green onions, or fresh parsley for more fresh flavor.
  • Make it creamy! Make a creamy cucumber salad by adding a little Greek yogurt or sour cream to your salad dressing. About a ½ cup should do the trick!
  • If you don't have: 
    • Red Wine Vinegar: ​you can use apple cider vinegar instead
    • Honey: maple syrup works well in place of honey
    • English Cucumbers: regular cucumbers work for this salad, just be sure to peel and remove the seeds.

Pro Tips 

up close photo of greek salad in a bowl with a spoon.
  • Choose fresh ingredients: Use crisp and firm cucumbers, ripe cherry tomatoes, high-quality Kalamata olives, and good-quality feta cheese and olive oil. Fresh, flavorful ingredients will elevate the taste of your salad.
  • Let it marinate: For the flavors to meld together, allow the salad to marinate in the dressing for at least 15-30 minutes before serving. This will enhance the taste and texture of the salad.
  • Serve chilled: Greek cucumber salad is best served chilled, allowing the flavors to develop and making it a refreshing side dish. Keep it in the refrigerator until ready to serve.
  • Make it your own! The salad should have a balance of tangy, salty, and savory flavors. Adjust the amounts of ingredients to your taste preferences. If you prefer it tangier, add a bit more lemon juice or red wine vinegar. If you like it saltier, increase the amount of feta cheese or olives.
  • If using regular cucumbers, seed and drain them: To prevent the salad from becoming too watery, remove the cucumber seeds before slicing them. You can use a spoon to scrape out the seeds. Additionally, after slicing the cucumbers, sprinkle them with a little salt and let them sit for a few minutes. Then, squeeze out any excess water with paper towels before adding them to the salad. (totally optional but helps if making ahead of time!)

How to make Greek Salad

1.  Prepare the fresh veggies - cut the cucumbers into bite-sized chunks, cut the tomatoes in half, chop up the all of the fresh herbs, and slice the red onions finely.

chopped vegetables on a tray.

2. Make the Greek dressing. Whisk together the ingredients for the lemon juice, olive oil, red wine vinegar, and honey in a small bowl. Then add minced garlic, salt, black pepper, and herbs. 

3. Assemble. Add all of the veggies to a large bowl and drizzle the dressing on top. Then add the feta cheese and avocados on top along with fresh dill and basil for garnish.

a large greek salad in a bowl garnished with fresh herbs and chopped tomatoes and feta.

How to keep salad fresh

To prevent Greek cucumber salad from getting soggy, here are a few tips:

1. Remove excess moisture from the cucumbers: After slicing or chopping the cucumbers, sprinkle them with a pinch of salt and let them sit for a few minutes. This will draw out excess moisture. Squeeze the cucumbers gently to remove any remaining liquid before adding them to the salad. Removing excess moisture helps maintain the crisp texture of the cucumbers and prevents them from releasing water into the salad.

2. Drain the tomatoes: If you're using cherry tomatoes or any other type of juicy tomatoes, it's a good idea to remove the seeds and excess liquid before adding them to the salad. Simply cut the tomatoes in half and gently squeeze out the seeds and juice. This will help prevent excessive moisture from making the salad soggy.

3. Add the dressing just before serving: While the cucumber and tomato slices can marinate in the dressing for some time to enhance the flavors, it's best to add the dressing just before serving. This prevents the salad from becoming too watery as the vegetables release moisture when in contact with the dressing.

4. Serve immediately or refrigerate: Greek cucumber salad is best enjoyed fresh or served shortly after being dressed. If you plan to make the salad in advance, it's recommended to keep the dressing separate and toss it with the salad just before serving. If you need to store leftovers, refrigerate them in an airtight container for up to a day. However, note that the salad may become slightly more watery with time due to the moisture released by the vegetables.

What to serve with Greek Salad 

Greek cucumber salad in a bowl topped with avocados, feta, and fresh herbs.

This easy cucumber salad is delicious eaten as a main dish but also serves as an incredible side salad for a multitude of dishes. Serve this delicious salad with Bavette steaksmoked chicken breasts, or chicken thighs. This recipe also pairs exceptionally well with seafood, like crab cakes and seared shrimp

For a vegetarian option, serve with lemon garlic pastapeanut butter soup, or a side of caramelized onion hummus!

​Storing and Making Ahead 

Storing leftovers: The best way to store your Greek cucumber tomato salad is in an airtight container in the refrigerator for about 1-2 days tops. After that, the salad will begin to become soggy. 

Making ahead: Chop up the cucumbers, onion, and olives and store in a container separate from the salad dressing and the feta. When you're ready to serve, slice the tomatoes in half and add to the rest of the veggies. Then add the dressing and feta on top. I recommend making this up to a day in advance for the best results.

More Salad Recipes

Want more delicious and beautiful recipes? Subscribe to my newsletter, where you'll hear about new recipes FIRST and get tantalizing and exclusive perks!

Let's stay connected on social media and continue to cook together! Also, if you decide to make this recipe, please leave a star rating on the recipe card and leave a comment below! Tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can see your creations! I hope that you love this recipe as much as we do!

greek cucumber salad in a large bowl surrounded by bread, fresh basil, and lemons.

Greek Cucumber Salad

This Greek cucumber salad is a quick and easy salad bursting with fresh Mediterranean of flavors and textures.
Serving: 6
Prep Time: 15 minutes
Total Time: 15 minutes
Calories: 218kcal


  • Mixing Bowls


Lemon Garlic Vinaigrette

  • 6 tbsp Olive oil 
  • 1 tbsp Dill
  • 1 tbsp Fresh Oregano (diced finely)
  • 3 cloves Garlic (diced finely)
  • 5 tbsps Red Wine Vinegar
  • 1 tsp Honey
  • 1 tbsp Lemon Juice
  • ½ tsp Kosher Salt (more or less as desired)
  • ½ tsp Black Pepper (more of less as desired)

Greek Cucumber Salad

  • 2 English Cucumbers (chopped, peel if desired)
  • 1 ½ cups Cherry Tomatoes (cut in half)
  • 2 Avocados (cut into chunks)
  • ½ cup Green Olives
  • ¼ cup Black Olives
  • ½ Red Onion (sliced finely)
  • ½ cup Feta Crumbles
  • 1 tbsp Fresh Basil (chopped)
  • Fresh Mint (for garnish, optional)


  • Whisk together ingredients to the vinaigrette in a medium sized bowl. Set aside.
  • Combine chopped cucumbers, tomatoes, green and black olives, and red onion in a large serving bowl. Pour vinaigrette on top and top with feta crumbles, avocados, basil, and mint.


Calories: 218kcal | Carbohydrates: 9g | Protein: 3g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 11mg | Sodium: 608mg | Potassium: 285mg | Fiber: 2g | Sugar: 4g | Vitamin A: 445IU | Vitamin C: 14mg | Calcium: 111mg | Iron: 1mg
Course: Anytime, Dinner, Lunch, Salad, Side Dish
Cuisine: American, Greek

Did you make this?

instagram icon

Tag us on the gram @britneybreaksbread to be featured in our stories!

Rate + Review

What do you think of this recipe?

Your email address will not be published. Required fields are marked *

Recipe Rating

Share To